manticle
Standing up for the Aussie Bottler
Enough to dissolve. I usually use just under a litre (not measured) boiled up then added to the racking vessel.
No ... have a look at THIS post.... i have also entered the temp as 22deg not sure if that needs altering but i figured that
is close to what they will sit at in the bottle. also this is using cane sugar. ...
No ... have a look at THIS post.
Can I start collecting a dollar for each time I answer this question?[Sub-total: $3]
Depends on plus what ... wouldn't like to be around 30 plus 30!... if my bottles go into the cupboard and the temp is say 30 plus (we have had a heat
wave and prob expect more) then it wont matter and i wont get bombs? ...
Depends on plus what ... wouldn't like to be around 30 plus 30!h34r: Ok, that's
being a bit silly but high temps will increase the pressure inside beer bottles.
Infections is another possible cause of bottle bombs (bacteria can eat sugars
that are unfermentable by yeast) which we can't really do anything about except
make sure cleaning regime is up to scratch. Probably overkill but I'm getting into
using champagne bottles (meant to be able to cope with up to 10 CO2 volumes)
as I keep finding shallow surface fractures in my Coopers bottles.
hey guys sorry to bring this up again but how close to the same temp does the priming solution need to be to your beer whenracking to the priming vessel?